Ingredients

For the chilaquiles:

• 3 dried ancho chiles, stems and seeds removed
• 2 medium tomatoes, cored and coarsely chopped
• 1 medium white onion, small dice (about 1 1/2 cups)
• 3 serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if you’re heat-sensitive)
• 1 bunch fresh cilantro, tough stems removed and coarsely chopped (about 2 cups)
• 2 teaspoons kosher salt
• 1/2 cup low-sodium chicken broth
• 2 cups vegetable or canola oil for frying
• 20 (6-inch) corn tortillas (preferably stale), each cut into 8 wedges
• 1 medium lime, juiced

For the garnish:

• 3 chicken thighs, cooked and shredded (optional, see “Game plan” above)
• 1/4 cup crumbled Cotija cheese or shredded Monterey Jack cheese
• 1/4 cup crème fraîche, crema, or sour cream
• 3 medium radishes, thinly sliced
• 2 medium limes, cut into wedges

Description

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